These flourless peanut butter brownies are fudgy, gooey, and deeply chocolatey with a pronounced peanut butter flavor. Made with just nine simple ingredients, they’re quick to prepare and naturally gluten-free.
Brownies are one of my favorite desserts, and this flourless peanut butter version is one of the best. The peanut butter is folded into the batter, giving each bite a creamy, nutty contrast to the rich chocolate. They slice into dense, tender squares that are perfect plain or topped with frosting.
Ingredient Substitutions
- Creamy peanut butter: Swap for crunchy peanut butter or any other nut or seed butter.
- Semisweet chocolate: Milk or dark chocolate also work; use bars, chips, or discs since the chocolate is melted.
- Salted butter: Coconut oil or vegan butter are good alternatives.
- Sugar: Organic cane sugar, white sugar, or coconut sugar all perform well here.
- Cornstarch: Tapioca starch/flour or arrowroot powder can be used instead.
How to Make Flourless Peanut Butter Brownies
Begin by combining the unsweetened cocoa powder, cornstarch, and salt in a small bowl and set aside.
In a microwave-safe bowl or on the stovetop, gently melt the butter, peanut butter, and ¾ cup semisweet chocolate together, stirring until smooth. Allow the mixture to cool slightly so it won’t cook the eggs when added.
Using a stand mixer with the whisk attachment or a handheld mixer, beat the eggs and sugar for about one minute until slightly thickened.
Mix in the melted chocolate mixture, then add the dry ingredients. Beat or stir until the batter is smooth and free of lumps.
Fold in the chocolate chips so they’re evenly distributed throughout the batter.
Pour the batter into a prepared 8×8-inch baking dish lined with parchment and lightly greased. Bake at 350°F (177°C) for 18–25 minutes, until the top is set and a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool completely before slicing.
Serve
Serve these brownies with peanut butter frosting or a vegan peanut butter frosting for a richer finish. They’re also excellent alongside vanilla ice cream or a drizzle of chocolate sauce.
Store and Freeze
Keep leftovers in an airtight container. Brownies stay fresh at room temperature for about three days, in the refrigerator up to one week, or frozen for up to one month. Rewarm briefly in the microwave for a fresh-baked taste.
Recipe FAQs
Yes. Double the ingredients and bake in a 9×13-inch glass baking dish.
Yes. Any nut or seed butter can be used in place of peanut butter.
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Flourless Peanut Butter Brownies
Laura
Equipment
- Measuring spoons
- Measuring cups
- Stand mixer or hand mixer
- 8×8-inch baking pan
Ingredients
- ¼ cup salted butter
- ¼ cup creamy peanut butter
- 6 ounces semisweet chocolate (¾ cup)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ¼ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon sea salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (177°C).
- Line an 8×8-inch square baking dish with parchment paper and grease. Set aside.
- Combine cocoa powder, cornstarch, and salt in a small bowl; set aside.
- Melt butter, peanut butter, and ¾ cup semisweet chocolate together and stir until smooth. Cool slightly.
- Beat the eggs and sugar for 1 minute using a stand or hand mixer.
- Add the melted chocolate mixture and beat until combined.
- Add the dry ingredients and beat until smooth and lump-free.
- Stir in ½ cup chocolate chips until evenly distributed.
- Pour batter into the prepared pan and bake for 18–25 minutes, until the top is set and a toothpick comes out with moist crumbs.
- Let rest about 10 minutes. Serve warm or at room temperature.
Notes
Ingredient Substitution Notes
- Creamy peanut butter: Crunchy peanut butter or any nut/seed butter works.
- Semisweet chocolate: Milk or dark chocolate are fine; use bars, chips, or discs.
- Salted butter: Coconut oil or vegan butter can be used.
- Sugar: Organic cane, white, or coconut sugar all work.
- Cornstarch: Tapioca starch or arrowroot powder are good substitutes.
Store
Store in an airtight container in the refrigerator. Reheat briefly in the microwave to restore a fresh-from-the-oven taste.
Nutrition
Nutrition information is an approximation.
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